The scientific activity performed at ICCV is organised in two main areas: Viticulture and Oenology.
Each of them includes both basic research activities and technological and innovative development processes.
- Genetics and genomics. Plant material and genetic resources. Genetic diversity of the grapevines and related species. Cultivar and clone genetic improvement.
- Biology of grape production and interaction with the physical environment. Ecophysiology. Reproductive biology and berry ripening. Grape quality.
- Interactions between grapevines and the biological environment. Pathogens, pests and symbionts. Crop protection.
- Plant production systems. Cultivation techniques. Relationship between viticulture and environment. Production systems. Precision viticulture.
- Microbiology and Wine Biotechnology. Genomics, genetic diversity, selection and improvement of microorganisms. Biology and control of fermentation processes. Detection and prevention of microbiological alterations. Enzyme biotechnology.
- Wine chemistry and analysis. Chemical evolution of grapes and wine components. Development of analytical methodologies. Molecular bases of sensory analysis.
- Wine technology and engineering. New technologies concerning wine production, ageing and stabilization. Sensors and process control. Management and assessment of viticulture sub-products.
- Wine and health. Healthy wine components. Food safety.
Associated Unit Plant Biology
Associated Unit Working group on wild grapevine in the Iberian Peninsula